Butchers and Meat Cutters

Recruiter.com helps professionals in butchers or meat cutter careers find better opportunities across all specialties and locations.





Also known as:  Butcher, Butcher Apprentice, Halal Butcher, Kosher Butcher, Meat Carver, Meat Clerk, Meat Counter Worker

ABOUT BUTCHERS OR MEAT CUTTER CAREERS

VIDEO TRANSCRIPT Expand
Butchers and meatcutters work in supermarkets and small retail shops. They cut large animal carcasses into serving sized cuts like roasts, chops and steaks, which are sold to customers. In addition, butchers often make special orders for customers, especially around the holidays. Butchers use tools ...
like band saws, cleavers, knives and grinders. These tools can be dangerous, and can cause serious injuries if not used properly.

Most of the work is done whole standing, and many butchers work in refrigerated rooms all day. If you are thinking of being a butcher, a high school diploma is preferred. Training is usually done on the job, sometimes through apprenticeship programs. You must have above average physical strength to lift the heavy carcasses and good hand-eye coordination. Excellent personal hygiene is a must.

Since some butchers also wait on customers, a pleasant personality and good speaking skills are also a plus. Experience butchers may become mangers, ordering meat, taking inventory, and supervising other butchers. Butchers help "put the meat on the table" and are part of most consumers regular shopping routines.
SNAPSHOT Expand
Cut, trim, or prepare consumer-sized portions of meat for use or sale in retail establishments.
Leadership
HIGH
Critical decision making
HIGH
Level of responsibilities
HIGH
Job challenge and pressure to meet deadlines
HIGH
Dealing and handling conflict
LOW
Competition for this position
MED
Communication with others
LOW
Work closely with team members, clients etc.
HIGH
Comfort of the work setting
HIGH
Exposure to extreme environmental conditions
LOW
Exposure to job hazards
LOW
Physical demands
HIGH
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DAILY TASKS Expand
Shape, lace, and tie roasts, using boning knife, skewer, and twine.
Receive, inspect, and store meat upon delivery, to ensure meat quality.
Cut, trim, bone, tie, and grind meats, such as beef, pork, poultry, and fish, to prepare meat in cooking form.
Prepare special cuts of meat ordered by customers.
Wrap, weigh, label and price cuts of meat.
Prepare and place meat cuts and products in display counter, so they will appear attractive and catch the shopper's eye.
MAIN ACTIVITIES Expand
Handling and Moving Objects Using hands and arms in handling, installing, positioning, and moving materials, and manipulating things.
Performing General Physical Activities Performing physical activities that require considerable use of your arms and legs and moving your whole body, such as climbing, lifting, balancing, walking, stooping, and handling of materials.
Getting Information Observing, receiving, and otherwise obtaining information from all relevant sources.
Communicating with Supervisors, Peers, or Subordinates Providing information to supervisors, co-workers, and subordinates by telephone, in written form, e-mail, or in person.
Monitor Processes, Materials, or Surroundings Monitoring and reviewing information from materials, events, or the environment, to detect or assess problems.
Performing for or Working Directly with the Public Performing for people or dealing directly with the public. This includes serving customers in restaurants and stores, and receiving clients or guests.
Identifying Objects, Actions, and Events Identifying information by categorizing, estimating, recognizing differences or similarities, and detecting changes in circumstances or events.
Scheduling Work and Activities Scheduling events, programs, and activities, as well as the work of others.
AREAS OF KNOWLEDGE Expand
Production and Processing Knowledge of raw materials, production processes, quality control, costs, and other techniques for maximizing the effective manufacture and distribution of goods.
Food Production Knowledge of techniques and equipment for planting, growing, and harvesting food products (both plant and animal) for consumption, including storage/handling techniques.
Customer and Personal Service Knowledge of principles and processes for providing customer and personal services. This includes customer needs assessment, meeting quality standards for services, and evaluation of customer satisfaction.
Sales and Marketing Knowledge of principles and methods for showing, promoting, and selling products or services. This includes marketing strategy and tactics, product demonstration, sales techniques, and sales control systems.
Education and Training Knowledge of principles and methods for curriculum and training design, teaching and instruction for individuals and groups, and the measurement of training effects.
Administration and Management Knowledge of business and management principles involved in strategic planning, resource allocation, human resources modeling, leadership technique, production methods, and coordination of people and resources.
Mathematics Knowledge of arithmetic, algebra, geometry, calculus, statistics, and their applications.
Mechanical Knowledge of machines and tools, including their designs, uses, repair, and maintenance.
KEY ABILITIES Expand
Manual Dexterity The ability to quickly move your hand, your hand together with your arm, or your two hands to grasp, manipulate, or assemble objects.
Near Vision The ability to see details at close range (within a few feet of the observer).
Problem Sensitivity The ability to tell when something is wrong or is likely to go wrong. It does not involve solving the problem, only recognizing there is a problem.
Arm-Hand Steadiness The ability to keep your hand and arm steady while moving your arm or while holding your arm and hand in one position.
Oral Expression The ability to communicate information and ideas in speaking so others will understand.
Oral Comprehension The ability to listen to and understand information and ideas presented through spoken words and sentences.
Speech Recognition The ability to identify and understand the speech of another person.
Deductive Reasoning The ability to apply general rules to specific problems to produce answers that make sense.
TOP SKILLS Expand
Monitoring Monitoring/Assessing performance of yourself, other individuals, or organizations to make improvements or take corrective action.
Active Listening Giving full attention to what other people are saying, taking time to understand the points being made, asking questions as appropriate, and not interrupting at inappropriate times.
Critical Thinking Using logic and reasoning to identify the strengths and weaknesses of alternative solutions, conclusions or approaches to problems.
Speaking Talking to others to convey information effectively.
Persuasion Persuading others to change their minds or behavior.
Social Perceptiveness Being aware of others' reactions and understanding why they react as they do.
Service Orientation Actively looking for ways to help people.
Coordination Adjusting actions in relation to others' actions.
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